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Whether it is a holiday table or a weeknight dinner these mashed potatoes always deliver that perfect comfort food vibe. They are creamy fluffy and full of real homemade flavor with only a few ingredients you probably already have at home.
These mashed potatoes were the first thing I made when hosting my in-laws for Thanksgiving. After seeing everyone scrape the bowl clean the recipe became a regular side in our family rotation.
Gather Your Ingredients
- Yukon Gold or Russet potatoes: Choose Yukon Gold for a buttery flavor or Russet for extra fluffiness Look for potatoes that are firm with no sprouts or green spots
- Unsalted butter at room temperature: Brings richness and a velvety mouthfeel Always use real butter and make sure it is soft so it melts right in
- Salt: Adds flavor throughout the process Tasting as you go makes a big difference
- Pepper: Freshly ground adds gentle warmth and complexity Try black pepper for the classic touch
- Whole milk warmed up: Ensures your mashed potatoes are creamier and do not cool down the dish Quality milk makes a difference full fat gives the best results
How to Make It
- Scrub and Prep the Potatoes:
- Rinse your potatoes well under cool water removing any dirt. Decide if you want to peel them for silky mash or leave the skin on for rustic texture.
- Cut and Soak:
- Cut the potatoes into pieces about one inch thick for even cooking. Immediately put them in a large pot and cover with cold water adding half of the salt so the flavor gets into the potatoes as they cook.
- Boil the Potatoes:
- Place the pot over high heat and bring to a rolling boil. Lower the heat a little if it bubbles over. Test doneness by poking with a fork after twelve to fifteen minutes. They should be very tender but not falling apart.
- Drain and Rest:
- Carefully drain the potatoes in a colander then return them to the empty hot pot. Let them sit for two to three minutes so steam can escape. This step keeps your mash from getting watery.
- Mash and Add Butter:
- Add the butter pieces right onto the hot potatoes so they start melting right away. Use a potato masher to mash until mostly smooth or as chunky as you like. The heat helps that butter melt into every bite.
- Season and Mix:
- Sprinkle in the rest of the salt and pepper pour in half of the warm milk and stir. Add the rest of the milk a little at a time until the potatoes are your ideal creaminess. Taste and adjust with more salt or butter as needed.
My favorite part of this recipe is adding the butter just after draining the potatoes. The way it melts instantly always reminds me of my grandma sneaking an extra pat in for good luck. Every big meal is not complete in our house without this buttery mash.
Flavor Boosters
For a dairy free version swap in plant based butter and unsweetened oat or almond milk. Red potatoes give creamy texture and a pretty color but are less fluffy than Yukon gold or russet. For extra richness stir in sour cream or cream cheese. Add fresh herbs or roasted garlic for a holiday twist.
Serving Suggestions
Mashed potatoes are the ultimate side for classic roasted chicken or beef but also shine with vegetarian mains like lentil loaf or mushroom gravy. Top with chives parsley or roasted garlic for a festive touch. For a diner style feel make a small well in each mound and drizzle in extra melted butter.
Creative Twists
In spring fold in fresh chopped herbs like chives or dill. In cold months try roasted garlic or a hint of horseradish for warmth. Leftover mashed potatoes make great potato pancakes or shepherds pie. For longer storage scoop into freezer bags and freeze up to two months. Thaw and warm with extra milk to make creamy again.
I still remember the first time my son asked for mashed potatoes for his birthday dinner instead of cake. It is that kind of recipe. Enjoy making it your own and making those comfort food memories.
Common Questions About This Recipe
- → What kind of potatoes are best for mashed potatoes?
Yukon gold and Russet potatoes are excellent choices, as they yield fluffy, creamy textures.
- → Can I leave the skins on when mashing potatoes?
Yes, leaving the skins on adds texture and nutrients, but peeling is optional based on preference.
- → How do I achieve extra creamy mashed potatoes?
Use warm milk and softened butter, and mash the potatoes while still hot for the creamiest result.
- → What seasonings complement mashed potatoes?
Start with salt and pepper. Add garlic, chives, or cheese for added flavor.
- → How can I prevent gummy mashed potatoes?
Drain potatoes thoroughly and avoid overworking them once liquids are added. A potato masher is ideal for the right texture.